 |
Cut cod into 2 x 2 inch pieces. Lightly dredge cod in flour, shaking off any excess, and set aside. |
|
In a large saucepan, heat 1 cup of extra virgin olive oil. Make sure oil is hot before adding cod, otherwise cod will absorb excess oil. |
|
Cook until golden brown on both sides. |
|
In another saucepan, heat remainder of extra virgin olive oil. |
|
Add garlic, chili peppers, capers and let cook for a few minutes. Add plum tomatoes along with their juices and crush some plum tomatoes with a wooden spoon. |
|
Add oregano, salt and cook for 5 minutes. |
|
Place cod in the sauce and cook for an additional 2 minutes. |
|
Sprinkle fresh parsley and serve warm or at room temperature. |
